Homemade Bratwurst Bites with Beer and Horseradish Mustard

Ingredients

• 0.8 cup lager beer divided
• 0.5 teaspoon pepper black freshly ground
• 1.3 teaspoons coarse kosher salt 
• 1.5 teaspoons sage fresh finely chopped
• 0.5 teaspoon ground coriander 
• 0.8 teaspoon mace 
• 0.3 pound fat cut into 3/4-inch cubes
• 1.3 pounds pork spareribs boneless country-style cut into 3/4-inch cubes
• 12 servings cocktail rye bread soft
• 0.5 teaspoon sugar 

Equipment

• bowl
• frying pan
• baking sheet

Directions

1. Place pork sparerib cubes and pork fatin freezer until partially frozen, about 30minutes.
2. Place half of pork and half ofpork fat in processor. Using on/off turns,blend mixture until finely ground.
3. Transfermixture to bowl. Repeat with remainingpork and pork fat. Gently mix sage and next5 ingredients into ground pork mixture. Stirin 1/4 cup beer. Cover and chill overnight.
4. Form pork mixture by tablespoonfulsinto 1 1/4-to 1 1/2-inch-diameter patties; placeon baking sheet. DO AHEAD: Can be made 6hours ahead. Cover and chill.
5. Heat large nonstick skillet over mediumheat. Working in batches if necessary, addsausage patties to skillet and cook untilbrowned on bottom, about 5 minutes.
6. Addremaining 1/2 cup beer to skillet; coverwith lid slightly ajar and cook until beerevaporates, 6 to 7 minutes. Turn pattiesover and cook until brown on bottom andcooked through, about 5 minutes longer.
7. Transfer sausage patties to platter.
8. Serve with Beer and Horseradish Mustardand soft pretzels.
9. Bon Appétit